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The Correct Chicken Temperature For Juicy Meat!

June 30, 2022 by Elizabeth Murray | Affiliate Disclaimer
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Are you wondering what the proper chicken temperature for juicy and fully cooked chicken is? Believe it or not, it’s not so black and white. In general, for juicy, properly cooked chicken, you want a chicken internal temp of 165 degrees F for white meat and 175 degrees F for dark meat.

  • Read on for a more elaborate answer!

Table of Contents[Hide][Show]
  • Figuring Out The Right Chicken Done Temp
  • What Oven Temperature Do You Use For Baking Chicken?
  • What Should The Internal Temperature Of Chicken Be?
  • What Should A Chicken Breast Temperature Be?
  • What Should A Chicken Thigh Temperature Be?
  • How TO Use A Meat Thermometer
  • Tips For Pan Searing Chicken
  • Techniques That Ensure The Perfectly Cooked Chicken+−
    • SPatchcock Chicken
  • Sous Vide CHicken Breasts
A spatchcocked whole chicken in a stainless steel skillet with rosemary under it

Figuring Out The Right Chicken Done Temp

To get the proper cooked chicken temp, you will first need a meat thermometer. This will give you the most accurate reading possible.

There are 3 temperatures to keep in mind when cooking chicken:

  • The temperature of the oven

  • The internal temperature of chicken so that is is cooked perfectly and not dry, chewy or stringy

  • The food safe internal temperature of chicken – the temperature your chicken needs to reach to ensure that any harmful bacteria die

    two rows of chicken wings on a grill with tongs flipping one wing

    What Oven Temperature Do You Use For Baking Chicken?

    There is no black and white answer to this question, unfortunately.

    When it comes to the oven temperature for cooking a whole chicken or different cuts of chicken, you can set it anywhere between 325 and 450 degrees F.

    When roasting a whole chicken, it is frequently recommended to start at a higher temperature of 400-425 degrees F, and to then turn the oven down to 350 after 15 minutes until the bird is cooked to an internal temperature of 165-175 degrees F (more on that number below).

    whole raw chicken in a skillet in the oven to bake

What Should The Internal Temperature Of Chicken Be?

The USDA recommends that chicken and poultry be cooked to a minimum internal temperature of 165 degrees F.

Some people recommend that you pull a chicken out of the oven at 162 degrees F, because the chicken will retain heat and continue to rise in temperature to reach the necessary 165 F without overcooking and drying out the meat. Read more about this concept HERE.

My PERSONAL opinion on chicken is – don’t risk it. Pull it out when the meat thermometer says the chicken is 165 degrees F at it’s thickest part for at least 30 seconds.

An overhead shot of two large raw chicken breasts on a plate, with sliced zucchini, red onion and hummus in the shot

What Should A Chicken Breast Temperature Be?

a white plate filled with three thin cut chicken breasts that have been coated in breadcrumbs

In order to destroy any bacteria or contagions in poultry, chicken breasts are recommended to be cooked to an internal temperature of 165 degrees F.

To get a proper reading, stick the meat thermometer prong into the side of the chicken breast and push it in until the tip of the prong is all the way in the middle of the breast.

What Should A Chicken Thigh Temperature Be?

A plate filled with cooked chicken thighs and potatoes, with thyme and lemon around it and a sheet pan with the same ingredients in the corner of the image

Chicken thigh temp is a little different because we are dealing with dark meat. Due to high amounts of connective tissue in comparison to white meat, dark meat tends to cook better – and is less stringy or chewy – when cooked to an internal temperature of 175 or 180 degrees F.

The collagen has an easier time melting at a higher internal temperature, turning to gelatinous and contributing to the rich flavor.

So when it comes to thighs or legs, 175-180 degrees F is perfect.

How TO Use A Meat Thermometer

A food thermometer is the only reliable way to ensure food safety and to determine the desired donenss of meat.

To make it as simple as possible, you want to push the probe through the center of the thickest part of the piece of chicken that you are checking. Try to avoid bones, tendons and fat.

Depending on what kind of thermometer you use, you will want to read the instructions on that specific type and leave the thermometer in the meat for the recommended amount of time to allow the temperature to register.

infographic of how to properly use a meat thermometer in a chicken or turkey, including a clip art image of a turkey with two meat thermometers coming out of it at different temperatures.  There is also clip art of a chicken breast with a meat thermometer, and information on how to properly check the temperature of a chicken breast

    Tips For Pan Searing Chicken

    • Make sure your pan is hot enough

    The number one rule for pan searing chicken is to make sure the pan is hot enough. Not waiting until your pan is hot enough will result in a lack of crust and flavor development.

    So how do you know when your skillet is preheated properly?

    When oil is poured into a cold pan and heated up for a few minutes, it give off wisps of smoke. This smoke is the visual cue that the skillet is sufficiently heated and ready for your chicken!

    • Pat the chicken dry

    A properly heated pan will reduce the chance that the chicken will stick. To further reduce this, make sure the chicken is patted dry before adding it to the skillet. Pat it dry prior to adding any spices or coating.

    • Don’t use a nonstick pan

    When you use a cast iron or stainless steel skillet, small bits and pieces of chicken will remain on the pan. These little bits account for a LOT of flavor, especially if you are making a pan sauce with your chicken!

    • Don’t move the chicken for the first 5 minutes

    This is going to be difficult, but try not to poke and prod the chicken once it is in the pan. If you can’t easily flip the chicken with tongs or a spatula, it is not ready for flipping.

    a small stainless steel skillet on an electric stove filled with two cooking chicken drumsticks that are golden brown

    Techniques That Ensure The Perfectly Cooked Chicken

    There are two techniques specifically that I want to touch on here. The both seem really fancy, but are actually very simple to do. And they will ensure perfectly cooked, juicy and tender meat every time.

    SPatchcock Chicken

    Considering how easy it actually is to do, spatchcocking has a lot of benefits!

    • Spatchcocking allows the chicken to lay flatter in the pan, exposing all of the chicken skin. This makes sure ALL of the skin is crispy, not just on the back. The skin is my favorite part, so this is HUGE for me!

    • Spatchcocking allows the bird to cook quicker. In my experience, it is only about 15 minutes quicker, but still!

    • Since every part is laying flatter, the white breast meat will cook at the same time as the dark leg meat. A uniformly cooked chicken helps to prevent some pieces from drying out quicker than others.

      A hand holding scissors cutting out the backbone of a whole chicken
      A spatchcocked chicken opened up on a granite counter top
      A spatchcocked chicken laying flat on a plate

    I have a full blog with step by step instructions on how to spatchcock a chicken if you want to check it out! Skillet Roasted Pomegranate Spatchcock Chicken

    Sous Vide CHicken Breasts

    Sous vide is a cooking method where chicken breasts are placed in a plastic pouch or glass jar and cooked in a water bath at a low temperature for a long time.

    The temperature is precisely regulated by a monitor. No matter how long you leave it in the water bath, the chicken will never get any hotter than whatever temperature you set it to (typically 165 degrees F).

    There is a great post on sous vide cooking by Serious Eats called ‘Sous Vide Cooking: How To Get Started‘

    I hope you guys enjoyed this post! Feel free to check out some of my most recent posts here, and make sure to give me a follow on Instagram to keep up with all of my Mediterranean recipes!

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    Category: Chicken Recipes, Home Cooking Tips and Tricks
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    My posts may contain affiliate links. Every one of the affiliate companies is a company that I stand by and believe in. If you choose to purchase something through their link on my website, you won’t pay a penny more, but I will receive a small commission. It helps me to continue to create great content for you! Thanks!

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    Hey, I’m Liz!

    I am SO thrilled to meet you!

    I’m a Physical Therapy Assistant turned food blogger, and love merging my intrigue for the human body with my passion for all things food! I’m here to show you that enjoying a Mediterranean diet doesn’t mean that you can only eat Mediterranean food! I can’t wait to show you how rewarding the MedDiet lifestyle can be!

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    About Me

    Hello! I am the recipe hippie, and I am here to give you a free spirited approach towards home cooking. When it comes to the ingredients you have available, I challenge you to reject your conventional notions around recipes and think outside of the box. Substitutions are encouraged! So open up your pantry, get creative and have fun. Some of the greatest things in life originated through improvisation!

    Hello! I am the recipe hippie, and I am here to give you a free spirited approach towards home cooking!

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